Table 1.

Dietary phenolic compounds estimated in the postpartum women intake in Argentina

Class	Subclass	n1)	Example	Dietary source
Flavonoids	Anthocyanins	71	Malvidin	Grapes, berries, beans, wines
	Chalcones	2	Butein	Pod vegetables, beers
	Dihydrochalcones	5	Phloridzin	Pomes, herbs, fruit juices
	Flavanols	34	(−)-Epigallocatechin 3-O-gallate	Teas, nuts, fatty fruits, tropical fruits, berries
	Dihydroflavonols	3	Dihydroquercetin	Herbs, wines
	Flavanones	22	Hesperetin	Citrus, nuts, wines
	Flavones	49	Luteolin	Oils, shoot vegetables, olives, pulses, nuts
	Flavonols	78	Quercetin	Cocoa, wines, cereals, berries, teas, nuts, fruit vegetables, yerba mate
	Isoflavonoids	15	Daidzein	Soy products, nuts, beans
Phenolic acids	Hydroxybenzoic acids	29	5-O-Galloylquinic acid	Teas, berries, yerba mate, nuts
	Hydroxycinnamic acids	72	5-Caffeoylquinic acid	Coffee, yerba mate, tea, oils, nuts, cabbages, fruit vegetables, feaf vegetables, roots, tubers, beans, herbs, berries, drupes, pomes, wines, beers
	Hydroxyphenylacetic acids	5	Homovanillic acid	Oils, olives, beers
	Hydroxyphenylpropanoic acids	2	Dihydrocaffeic acid	Olives
Stilbenes		10	Resveratrol	Cocoa, nuts, berries, wines
Lignans		29	Lariciresinol	Cereals, dried fruits, berries, citrus, drupes, gourds, pomes, tropical fruits, coffee, teas, oils, nuts, beans, soy products, cabbages, fruit vegetables, leaf vegetables, pod vegetables, tubers, roots
Others	Alkylmethoxyphenols	3	4-Vinylguaiacol	Coffee, seeds, beers
	Alkylphenols	15	4-Methylcatechol	Coffee, cocoa, beers
	Curcuminoids	3	Curcumin	Spices
	Furanocoumarins	4	Bergapten	Citrus juices, herbs, stalk vegetables
	Hydroxybenzaldehydes	6	Vanillin	Cereals, cocoa, olives, oils, beers
	Hydroxybenzoketones	2	Paeonol	Beers
	Hydroxycinnamaldehydes	2	Sinapaldehyde	Wines
	Hydroxycoumarins	7	Umbelliferone	Beers, wines, cocoa
	Hydroxyphenylpropenes	6	Eugenol	Spices, infusions
	Methoxyphenols	1	Guaiacol	Coffee, seed oils
	Naphtoquinones	2	Juglone	Nuts
	Phenolic terpenes	7	Carnosol	Herbs
	Tyrosols	16	Oleuropein	Olives, oils, beers, wines
	Others	6	Pyrogallol	Cocoa, beers, coffee, pomes, olives

¹⁾Number of individual compounds constituting each subclass, based on the Phenol-Explorer database.